Even with the rise in temperatures, we still have some baking going on around here. Hey, that’s why we got the air conditioning system fixed, right! Don’t want to waste cool air on a summer day!
We are huge fans of cinnamon and spice and if we can put all that into one cake, we’ve put in a good day’s work. This makes a small, 8x8x2 inch cake so there is enough for a surprise dessert and a slice or two for whoever gets up first in the morning.
Crumb Topping
1/4 cup softened butter
1/2 cup brown sugar
1/4 cup all-purpose flour*
1 teaspoon vanilla extract
1/2 cup roughly chopped walnuts
Combine all the ingredients in a bowl until the mixture is crumbly but mixed. Scatter over cake before putting it in the oven.
Cinnamon Crumb Top Cake
1/3 cup softened butter
1 cup granulated sugar
2 large eggs
1 cup all-purpose flour*
1 teaspoon baking powder
1/2 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup whole milk
1/2 cup finely chopped walnuts
Finely shredded zest of one orange
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Vegetable oil spray a square 8x8x2 inch baking pan.
Combine the butter, sugar and eggs in a mixing bowl. Beat together until mixture is light and fluffy. Blend together the flour, baking powder, cinnamon, and nutmeg. Add to butter mixture, stir in lightly, and then add remaining ingredients (except the nuts!) and beat until just smooth. Fold in the nuts and smooth into prepared pan. Sprinkle over the topping mixture and bake approximately 30 minutes or until done. Let cool a bit before servings.
*If you are gluten-free, King Arthur’s Cup for Cup Gluten-Free flour blend would probably work well in this recipe. Although I haven’t tried it yet, the success I’ve had with other recipes using the King Arthur’s blend were successful.
Crazy Quilts, Catholics & Cookies 